Striped Bass

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Striped Sea Bass · Wild Striped Bass · Salt Baked Striped Bass +1 more Striped Sea Bass · Wild Striped Bass · Salt Baked Striped Bass · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Striped Bass · Striped Sea Bass · Wild Striped Bass +1 more Striped Bass · Striped Sea Bass · Wild Striped Bass · Grilled Striped Bass With Artichoke And Red Pepper

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Striped Bass · Salt Baked Striped Bass · Grilled Striped Bass With Artichoke And Red Pepper +1 more Striped Bass · Salt Baked Striped Bass · Grilled Striped Bass With Artichoke And Red Pepper · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Salt Baked Striped Bass · Grilled Striped Bass With Artichoke And Red Pepper · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Salt Baked Striped Bass · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Striped Sea Bass · Wild Striped Bass

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Salt Baked Striped Bass · Wild Striped Bass W/ Red Wine Butter Sauce & Roasted Brussels Sprouts

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Striped Sea Bass · Wild Striped Bass

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.